Reddit reviews SuperStone /Covered Baker

Thanks! Well this person showed me the way to using an overnight rise in the fridge to get more flavor and make it easier to score. You can see my reply there that my top split every which way though.

This poster suggested this superstone loaf baker and 20% wheat with a 75% hydration and about 1kg.

And finally someone else suggested the Bake with Jack method and I used his method all of the way through except for using a dutch oven. One key thing I learned from him was to put the seam side down. I'd been using seam side up in the bake per the Forkish way which, as I mentioned, was making my loaves split randomly. Also, the added tighter folds he uses versus doing it in the tub lead to more structure.

Final recipe was:

• 200g of 50/50 whole rye flour starter
  
• 700g bread flour
  
• 200g wheat flour
  
• 620g water
  
• 16g salt

The cloche I used.

Recipe:

• 7 oz. King Arthur whole wheat flour
  
• 10 oz. King Arthur bread flour
  
• 1.5 teaspoons salt
  
• heaping 1/4 teaspoon instant yeast
  
• heaping tablespoon Hodgson Mill vital wheat gluten (to improve rise and texture)
  
• 15 oz. water
  
  Mix dry ingredients, add water and mix with a wooden spoon or hands until dough forms a shaggy ball. Cover and let sit 18-24+ hours.
  
  Uncover dough, mix dough briefly with a wooden spoon or hand until large bubbles are released.
  
  To form and proof the dough before baking, I take a regular loaf pan and line it with a large piece of parchment paper, with plenty of overlap over the sides, to make a sling for the dough. (If you are making a round loaf, use a small skillet or bowl instead). Place the dough into the lined loaf pan, then I spritz the top with a little olive oil to keep the dough from sticking. Cover again, and let it rise for at least an hour.
  
  When your dough is ready to bake, place a dutch oven, crock pot insert, or ceramic baker in your oven and heat to 450 degrees F. I use a SuperStone covered loaf pan, and I love it. Let your vessel preheat for 15-20 minutes, then carefully use the overlapping ends of the parchment paper to lift your dough and place it in your baking vessel. Cover and bake for 15 minutes, then remove cover and bake for an additional 10-15 minutes, depending on your oven.
  
  Remove baking vessel from the oven and carefully transfer your loaf to a cooling rack, removing parchment paper.
  
  Let bread totally cool before slicing and enjoy!

Hi! Not a dumb question. You do not need a bread machine and I would argue that most people in this sub do not even use a stand mixer

I use a special pan, but you do not need to. You can use a baking stone

A dutch oven

Or something like this

I personally like the last two options because they give me a really nice crust. I use the third item (long, covered baker) most of the time because it is easier to cut even slices of bread later.

maybe something like this? slightly less then $60.